>>12197086>work and study hospitality all my life.>see this on /pol>Utterlydisgusted.pngStill, 'tis my passion, I shall guide you.
For real anon, you can do this so much better.
You're on the right track with the whole garlic cloves though, make sure to add a twig of rosemary/thyme to that as well, halfway through.
Let's start off with the basics:
Your pan needs to be SMOKING hot.
That means the butter needs to be, you guessed it, smoking.
Enter your steaks into the pan (that have been relaxing at roomtemp, do not chuck em in the pan straight from the fridge, for fucks sake)
Sear both sides of the steak so you don't lose too much moisture.
Check if the sides of your steak are also seared, a pair of meat tongs/bbq tongs will make this easy.
Turn your heat down by about a 3rd, grab a spoon and start basting your meat with the hot butter in the pan, this is also the part where you can add the garlic cloves/stick of herbs.
Keep basting, occasionally turning your meat over once or twice, make sure the butter is sizzling when you baste.
Google how meat should feel for each level of cooking (if it feels like the fleshy/meaty part of your palm, below your thumb, it's medium/rare, google has charts)
Finally, when you've reached the level of cooking you prefer on your steak, take it out of the pan, place it away from the heat and:
LET. IT. SIT.
The meat NEEDS to rest for at least 10 to 15 minutes, so the moisture redistributes throughout the meat.
This is especially important on cheaper cuts, since they have a tendency to become chewy.
With more expensive meat it doesn't become as chewy, but it can become dry at the edges, which is a waste of prime beef.
Now FUCK OFF of /pol with this unrelated SHITE.
<3
